Bean Thread Noodle Salad

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11 Ingredients

Number of servings

For the dressing

1teaspoons caster sugar
1 pinch salt
2 limes, juice only
2tablespoons white wine vinegar

200grams bean thread noodles
1 large carrot, shaved
1 piece cucumber, of 10 cm, halved lengthways, deseeded, and finely sliced on the diagonal
4 spring onions, white parts only, finely sliced on the diagonal
1 mango, not too ripe, finely julienned
1 handful mint leaves, roughly chopped
1 handful coriander leaves, roughly chopped

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This light yet vibrant summer salad is refreshing and perfect as part of an Asian-inspired meal or buffet lunch.

Method

Step 1 of 3

Put the noodles in a large bowl and cover with boiling water from a kettle. Leave for 4 minutes, or according to the packet instructions, until they are soft but still have a bite to them. Stir and separate the strands with chopsticks when you first pour the water over them, and once or twice afterwards. Drain and refresh under cold water, then drain thoroughly.

Step 2 of 3

Meanwhile, assemble the rest of the salad ingredients in a bowl, keeping back a few herbs to serve. Preparing the salad vegetables over the bowl means you will capture all the juices. Pat the noodles completely dry with kitchen paper, and add the cold, drained noodles to the bowl.

Step 3 of 3

Whisk together the dressing ingredients and toss it through the salad. Serve, scattered with the reserved herbs.